Sheet Pan Hawaiian Shrimp
Prep time: 
Cook time: 
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Serves: 4 (serving size: about 5 shrimp and 1 cup rice mixture)
  • 2 (8.8 oz) pkg precooked jasmine rice
  • 3 Tbsp extra-virgin olive oil
  • 2 cups fresh pineapple chunks
  • 1 red bell pepper, cut into 1-inch pieces
  • 1¼ lbs raw large shrimp, peeled and deveined
  • 3 Tbsp low-sodium soy sauce
  • 2 Tbsp light brown sugar
  • 1½ Tbsp unseasoned rice vinegar
  • ½ tsp black pepper
  • ½ cup loosely packed fresh cilantro leaves
  1. Preheat oven to 450 degrees F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
  2. Place rice and oil in a bowl. Using your fingers, break apart rice and coat with oil. Carefully remove pan from oven; spread rice mixture in an even layer in center of pan. Bake in preheated oven for 5 minutes; stir.
  3. Top rice with pineapple and bell pepper; bake for 5 minutes. Arrange shrimp over rice mixture; bake until shrimp are done, about 6 minutes.
  4. Place soy sauce, sugar, and vinegar in a microwave-safe bowl. Microwave at high 45 seconds. Whisk until sugar dissolves. Drizzle over pan. Add black pepper; toss. Sprinkle with cilantro and serve.
Recipe from Cooking Light
Nutrition Information
Serving size: 5 shrimp and 1 cup rice mixture Calories: 505 Fat: 14.0 Carbohydrates: 68.0 Sugar: 13.0 Sodium: 655 Fiber: 2.0 Protein: 26.0
Recipe by Prevention RD at